spaghetti and meatballs all'amatriciana
Want a killer spaghetti recipe? Love the tomato goodness of this classic pasta dish but getting just a bit tired of the ‘same old thing’? Want to improve on perfection? Yearn to experience a level of smokey goodness previously unknown? Well here is an option that I tried and found to be well worthy of mention, Spaghetti and Meatballs All'Amatriciana, a spiced up version of the classic Italian sauce. All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana sauce is made from tomatoes, guanciale (salt-cured pig's jowl), and hot peppers. Here, Hungarian bacon stands in for the guanciale. If you don’t have garlicky, uber-smokey Hungarian bacon, you can us Applewood smoked, but know in advance… it just won’t be the same! On the down-side, sure, it is a bit labor intensive and yup, it will take a good portion of the day… but trust me. This ‘ain’t no jar spaghetti sauce’!
Ingredients
- MEATBALLS
- 6 slices smoked bacon - [hungarian], diced
- 2 cloves garlic cloves, peeled
- 2 pounds ground beef (15% fat)
- 2/3 cup chopped drained roasted red peppers from jar
- 2/3 cup panko (japanese breadcrumbs)
- 2 - large egg
- 1/2 cup coarsely grated onion
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon minced fresh marjoram
- 2 teaspoons dried crushed red pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- SAUCE
- 2 - 28-ounce cans diced tomatoes in juice (preferably san marzano)
- 2 cloves garlic cloves, peeled
- 6 ounces smoked bacon (about 6 slices), cut crosswise into thin strips
- 1 tablespoon olive oil
- 3 cups finely chopped onions
- 1 1/2 teaspoons dried crushed red pepper
- 2 cups dry white wine
- 1 tablespoon minced fresh marjoram
- PASTA
- 1 1/2 pounds spaghetti
- 2-3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons minced fresh marjoram
- xxx - freshly grated parmesan cheese
How To Make spaghetti and meatballs all'amatriciana
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Step 1For meatballs: Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes. Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 11/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap; chill.
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Step 2For sauce: Puree tomatoes with juice and garlic in batches in blender until smooth. Cook bacon in large pot over medium heat until crisp; transfer bacon to plate. Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs. Increase heat to medium-high. Add onions and crushed red pepper to pot. Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.
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Step 3For pasta: Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately
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